Differences in Viscosity of Superior and Inferior Spikelets of Japonica Rice with Various Percentages of Apparent Amylose Content-Reference-Cited by-同舟云学术

Differences in Viscosity of Superior and Inferior Spikelets of Japonica Rice with Various Percentages of Apparent Amylose Content

Published:2017-05-19 Issue:21 Volume:65 Page:4237-4246
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ma Zhao-hui¹^ORCID,Cheng Hai-tao¹,Nitta Y.²,Aoki Naohiro³,Chen Yun¹,Chen Heng-xue¹,Ohsugi Ryu³,Lyu Wen-yan¹

Affiliation:

1. Rice Research Institute of Shenyang Agricultural University, Key Laboratory of Northern Japonica Rice Genetics and Breeding, Ministry of Education and Liaoning Province, Key Laboratory of Northeast Rice Biology and Genetics and Breeding, Ministry of Agriculture, Shenyang, China 110866

2. The College of Agriculture, Ibaraki University Ami, Inashiki, Ibaraki 300-0393, Japan

3. Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan

Funder

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b00048

Reference40 articles.

1. Ishitani, T.; Ohtsubo, K.,The Science of Rice; Asakura Bookstore: Tokyo 1995; Vol. 117–124, pp28–29(in Japanese).